This Pumpkin Swirl Bread exudes all the best flavors of fall. Rich, sweet pumpkin punctuated by spicy cinnamon in a tender, addictive loaf. It’s ideal for breakfast, a mid-afternoon snack, or as a side with savory meals. The essence of fall is infused in every bite of this flavorful loaf.
Pumpkin finds its way into countless dishes during the fall. From pies to lattes, it’s a flavor and symbol synonymous with falling leaves and festive gatherings. Yet, in the vast world of pumpkin delights, this slightly sweet, perfectly spiced pumpkin bread recipe stands out.
Why You’ll Love This Dish
There’s a reason pumpkin reigns supreme as the days get shorter and cooler. Its rich, earthy undertones feel warm and cozy. All in all, Pumpkin Swirl Bread combines the flavors, textures, visuals, and aromas that make fall so special. Its irresistible taste and versatility are sure to make it a favorite dish during the colder months. Here are a few things that make Pumpkin Swirl Bread especially endearing.
- First and foremost, the combination of pumpkin and spices like cinnamon, nutmeg, and ginger creates a warm and comforting flavor that is sure to satisfy your taste buds. The pumpkin also adds a moist and tender texture to the bread.
- The beautiful swirls of pumpkin filling throughout the bread create an eye-catching presentation. These swirls not only add visual appeal but also enhance the overall taste experience by introducing pockets of intense pumpkin flavor.
- Pumpkin Swirl Bread is also a versatile dish. It can be enjoyed as a delicious breakfast treat with a cup of coffee or tea, or it can be served as a delightful side for any autumn gathering, including special occasions like Thanksgiving. Its versatility ensures that you can enjoy this delectable bread in various settings.
- Lastly, baking Pumpkin Swirl Bread fills your home with a delightful aroma that will undoubtedly put you in the autumn spirit. The warm and comforting scent wafting from the oven will make you eager to dive into a slice as soon as it comes out fresh and warm.
- This bread is a crowd-pleaser. Whether you’re hosting a gathering or simply sharing it with family and friends, Pumpkin Swirl Bread is bound to impress and appeal to everyone’s taste buds.
- It’s a great way to use up leftover pumpkin puree, especially after making pumpkin pies or other pumpkin-based dishes. You won’t have to waste any precious ingredients.
Ingredients You Need
The ingredients for this intriguing bread are simple. Each component plays a specific role in achieving the desired flavor and texture of the Pumpkin Swirl Bread.
- Self-rising flour: This acts as the sturdy foundation for the bread. If hard to find, you can always swap by substituting all-purpose flour plus 3 ¾ teaspoons baking powder and ¾ teaspoon salt.
- Buttermilk: This gives the bread its soft texture, as well as giving it rich flavor and helping it rise. If you don’t have any, substitute with regular milk and add ¾ teaspoon lemon juice or white vinegar to it, letting it stand for a few minutes before using.
- Dry yeast: This is the rising star, quite literally. Make sure to use yeast that is unexpired and has been properly stored in a cool, dark place.
- Pumpkin puree: Opt for fresh homemade puree or use a canned versions, which you can find in most grocery stores during the holiday season. Just be sure to use 100% pumpkin, not pumpkin pie filling.
- Brown sugar: This adds rich flavor and color to the bread that you wouldn’t get from white sugar.
- Cinnamon & nutmeg: These essential spices need no introduction. They’re a must for fall baking. You could always substitute pumpkin pie spice.
How to Make It
I love making this pumpkin yeast bread recipe because it feels like creating art and baking at the same time. Each stage is essential, ensuring the bread captures all the flavors and textures we crave.
- Start by preheating the oven.
- Whisk together the dry ingredients—flour, yeast, brown sugar, cinnamon, and nutmeg—in a bowl.
- Add the buttermilk and pumpkin puree, mixing to form a dough, and then allow to rise in a warm spot for about 45 minutes.
- After the dough rises, roll it into a rough rectangle.
- Prepare the filling by blending butter, pumpkin puree, sugar, and the spices. Evenly spread this mixture over the rolled-out dough.
- Shape the dough into a log and cut it in half. Craft a braid, and coil it for that signature swirl. Pop it in a loaf pan with parchment paper—that way you don’t even need to grease the pan— and bake until the top is deep golden brown, about 35 minutes.
- Transfer to a wire rack and allow to cool completely before serving.
What to Serve with It
This savory-sweet bread is perfect slathered with butter or cream cheese as an afternoon snack.
I love to serve this bread in the fall alongside soups like Mulligatawny or Corn and Tomato Chowder. It also makes a great Thanksgiving side. Serve it with Roast Turkey, Air Fryer Roast Chicken, or Instant Pot Duck Confit. If you have a guest who is following a keto diet, add this keto pumpkin bread to the menu, too!
And of course, you’ll need a fall-themed dessert. Try Pumpkin Ice Cream, Pumpkin Pecan Cheesecake, or Pumpkin Spice Latte Cake. Or if you’ve reached pumpkin overload, try a lovely Apple Galette or Honey Cake.
Pumpkin Swirl Bread
For the dough
- 2 ½ cup self-rising flour and more for sprinkling
- ¾ cup buttermilk
- 1 tablespoon active dry yeast
- 1 tablespoon pumpkin puree
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
For the filling
- 2 tablespoons brown sugar
- ½ cup one stick butter
- 2 tablespoons pumpkin puree
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Preheat the oven to 350°F.
- In a large bowl whisk together the flour, yeast, brown sugar, cinnamon, and nutmeg
- Add the buttermilk and pumpkin puree and mix until the dough comes together in a ball. If the dough is too sticky, you can add a bit more flour. Leave the dough in the bowl, cover and let rest in a warm place for about 45 minutes, until it doubles in size.
- Once the dough has doubled in size, turn it out onto a lightly floured works surface and use a rolling pin to form it into a flat rectangle.
- In a separate bowl prepare the filling by combining the butter, pumpkin puree, sugar, cinnamon, and nutmeg and mix to blend well.
- Spread the filling mixture over the rectangle of dough in an even layer. Starting from one of the long sides, roll the dough into a log.
- Cut the log of dough in half and braid it as demonstrated in the photo. Coil one side of the rope like a snake, then coil the other side of rope in opposite direction. Place it into a medium sized loaf pan and bake for 35 to 40 minutes, until nicely browned on top.
- Transfer to a wire rack and allow to cool for 10 minutes before slicing and serving.